Spaghetti Street Girl Style of the Ligurian Coast

Vigorously olive oil in the saucepan, parade marrow- a dopio- or possibly a large, entire tube! Sardines from the can, mackerel from the can, 1 loorbeer leaf, thyme -hearty.., oregano, tarragon, 1 clove, diced salami – sauté – stirring throughout, about 5 min….

Add water up to 2/3 of the total amount and make it light for about 10min. Put the spaghetti in the saucepan with boiling water previously seasoned with thyme. Remove the peel from the whole garlic bulb and cut the cloves roughly, add to the sauce, if you like add a small can of hominy or peas or olives.

Apropos the garlic must not make more- simmer briefly on low heat… so that it remains al dente…. don’t worry, it won’t be hot anymore!

Turn down the temperature, salt, pepper from the mill, and… add a teaspoon of sugar and a little bit of lemon vinegar or herb vinegar and stir.

Do not overcook the spaghetti – cook it al dente. They must still be a little bit al dente.

Drain and do not rinse, but pour olive oil on the spot and fold in quickly….

Serve with real parmesan cheese- not 79cent packets, they’re made from bread flour!!! You’ll be making this meal darn often! But please serve it with a spoon and fork (roll it up), it will increase the vacation feeling extraordinarily when it is uncomfortable outside! With a

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